Cracker Barrel Special Scrambled Eggs Recipes

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SCRAMBLED EGGS (KINDA LIKE CRACKER BARREL'S)



Scrambled Eggs (Kinda Like Cracker Barrel's) image

I tried this this morning with biscuits. It's based on an omelet-making technique I saw on TV not too long ago. It's basically a filling-less omelet for one. It reminds me of the scrambled eggs I always get at Cracker Barrel.

Provided by Ransomed by Fire

Categories     Breakfast

Time 10m

Yield 1 egg, 1 serving(s)

Number Of Ingredients 4

1 egg
1 tablespoon water
1 teaspoon margarine (approx.) or 1 butter (approx.)
salt and pepper (to taste)

Steps:

  • Beat egg(s) with water in a small bowl and put in the refrigerator.
  • Melt about a teaspoon of margarine or butter in a small pan over medium-high heat until VERY hot. (The cooking show I based this on said to let it heat until you are basically scared to let it get any hotter.).
  • Pour refrigerated egg(s) into hot pan, and begin stirring lightly with a spatula to stop eggs from burning. (A little brown is okay; just fold it into the inside of the egg.).
  • When eggs have reached your preferred consistency, fold and remove from pan to a plate.

Nutrition Facts : Calories 107.3, Fat 8.8, SaturatedFat 2.2, Cholesterol 211.5, Sodium 114.6, Carbohydrate 0.4, Sugar 0.4, Protein 6.3

CRACKER BARREL SPECIAL SCRAMBLED EGGS



Cracker Barrel Special Scrambled Eggs image

I don't think that any explanation or intro is needed for a Cracker Barrel recipe. :) From Cracker Barrel's Old Fashioned Country Cooking.

Provided by Vicki Butts (lazyme)

Categories     Eggs

Time 20m

Number Of Ingredients 6

6 eggs
1/3 c cheddar cheese, shredded
1/3 c sour cream
8 slice bacon, cooked and crumbled
2 Tbsp butter
salt and pepper, to taste

Steps:

  • 1. Beat the eggs with a fork until well beaten.
  • 2. Blend in the cheese, sour cream, seasonings, and bacon; set aside.
  • 3. In a large skillet over medium heat, heat the butter. Pour in the egg mixture.
  • 4. As it cooks, stir gently with a spoon, continuing until the eggs are set.

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